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Saturday, October 10, 2009

Spinach Pie Recipe

Fatayer or Spinach Pie is a pizza-like foods eaten by the people of the Mediterranean. simboseh and fatayer are baked or sometimes fried doughs stuffed with minced meat and cooked onions or snobar (pine nuts).Fatayer is usually folded into triangles and unlike simboseh, it could be filled with spinach or za'atar.

Combine the 8 cups of washed spinach with 1/2 tsp salt and let sit for 15 minutes, if using baby spinach do not chop, if using regular spinach then chop up first. Drain and squeeze out water from spinach and place in a bowl. Add next seven ingredients to spinach and combine. Roll out dough balls to 1/16 inch thickness and 6 inches in diameter, place 1 to 2 tbs of spinach mixture in middle and close dough like a triangle. Sprinkle corn meal on baking sheet and place triangles on sheet. Pre-heat oven to 400 degrees, place pies in oven and cook for 8 minutes, then take them out and spray or brush them with olive oil, place back in oven for another 8 minutes. Serve warm or cold.

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5 comments:

Thank you for posting this. I had a spinach pie at a local deli and wanted to make them as a side for my sister's Thanksgiving dinner but didn't know what they were or how to make them into triangles. Now I do! The video made all the difference - keep up the good work!

Thank you DedeMed, now I must combine or try different methods if I can not find Akwai cheese. I make my ricotta at home, so look forward to trying your recipe. In your video you use only mozzarella. Do you mind my asking what your personal preference is? Do you like the mix of mozzarella and ricotta best? Evelyn

About Lebanes Recipes Blog

The Lebanese Recipes Kitchen is a food blog offers a range of healthy & home-style Lebanese recipes from savory to sweets. Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.